Experience the unique flavor of delicate vegetables enveloped in a light pancake-like batter. All served in an oriental style.
Ingredients
- Eggplant – 1 piece
- Spring onion – 1 piece
- Zucchini – 1 piece
- Egg – 1 piece
- Sunflower oil – 1 liter
- Mushroom – 150 g
- Baking powder – 1 pinch
- Potato starch – 100 g
- Soy sauce – 2 tablespoons
- Salt – 1 pinch
- Wheat flour – 100 g
Preparation
- Clean the zucchini and eggplant, cut them into 1 cm thick slices, which, depending on the size, cut in half or into quarters. Clean the mushrooms. Clean the spring onion and cut it into long pieces about 6 cm long.
- Heat the oil in a wide saucepan until bubbles appear on a wooden spoon when inserted.
- Mix the egg with 250 ml of cold water. Add flour with starch, baking powder, and 1/4 teaspoon of salt, mix everything until smooth and fluid batter forms. Dip the vegetable pieces in the batter in portions, then fry in hot oil, depending on the size of the pieces, for 3-5 minutes, until they become crispy and slightly golden. Drain on kitchen paper and serve with soy sauce for dipping.
